Asian Steak Skewers, flank steak sliced thinly, marinated in a hoisin sauce, skewered and grilled over charcoal! Super tender and extremely flavorful.
We loooove cooking on charcoal, love it!! There is just that flavor you can’t get on other grills. I’m going to be sharing today how to get a steakhouse quality steak at home, using Kingsford Professional Charcoal.
May is grilling month and boy have we been grilling up a storm! I just discovered this recipe for Asian Steak Skewers a few weeks ago and they have already gone into out weekly dinner rotation. They are so flavorful and extremely tender.
Using a great cut like flank steak makes for a killer dish right from the start. Throw on my hoisin based marinade and then get a super fast sear over Kingsford and you’re good to go!
Here is my male model getting the grill ready for me… swoon. 😉
Jeremy isn’t one to cook much but when I mention busting out the charcoal he is all for manning the grill!
Kingsford is the perfect charcoal for this recipe, it lights off quickly but gets super hot and keeps the heat. For our steak skewers we need super high heat because the steak is sliced very thin, it is only on for a few minutes on each side.
We use this charcoal starter thingy instead of lighter fluid. To me, it just tastes better.
As soon as the charcoals are ready, it takes about 15 to 20 minutes. Jeremy lays them out for me, making sure I have a hot spot right in the center. That way, I can sear off the skewers but cook the veggies slower on the outside of the grates.
This is our favorite way to have asparagus too, yesssss. Now, a huge tip for grilling over charcoal. You want that smokey flavor to penetrate. As soon as I got my goodies on, I closed the lid to get all that smoke circling through the grill.
I sear the meat for about 3 minutes on one side, then flip.
Look at all that smoke! That’s exactly what I’m talking about. You want to keep that in, so I close the grill again until the steak is finished, only about another 3 minutes.
The best part about these steak skewers is that caramelization it gets from the marinade when it hits the hot grates.
- 3 tablespoons hoisin sauce
- 3 tablespoons white wine
- ¼ cup soy sauce
- 1 teaspoon barbeque sauce
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1½ pounds flank steak
- Cut steak on the bias super thin. Place in a ziplock bag. Mix the remaining ingredients together and pour over steak. Marinate for at least 2 hours. Place on skewers. Grill over high heat (charcoal preferred) for 3 minutes on each side or until desired doneness. Serve and enjoy!
Recipe is adapted from AllRecipes.com
I made just half a recipe that is pictured.
Do you love cooking over charcoal as much as we do? I’d love to hear about and I know your friends would like it too, share with us your grilling adventures using the hashtag #KingsfordProfessional
This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.